Miso Hot Cross Buns

Makes 12 / Prep time: 2 hours / Cooking 15-20 minutes

These vegetarian and vegan-friendly hot cross buns have a very non-traditional ingredient that makes them even harder to resist. (This recipe comes together easily but please note that you'll need to do a bit of pre-mixing the night before.)

Miso hot cross buns Photo: supplied

Ingredients

For the pre-soak stage:

• 2 Tbsp miso paste
• ½ cup (125ml) just-boiled water
• 50g dried currants (or any dried fruit you like)
• 1 tsp chia seeds

For the dough:

• 1 cup (250ml) soy milk, plus extra for brushing
• 2 Tbsp brown sugar  
• 1 x 7g sachet dried yeast
• 4 cups (600g) strong flour, plus extra for dusting
• 100g vegan butter, plus extra to serve  
• 1 tsp ground cinnamon
• ½ tsp each ground nutmeg, cloves, allspice, ginger and salt
• ¼ tsp ground cardamon
• 1/3 cup apricot jam, warmed

For the crosses:

• ½ cup (75g) plain flour
• ¼ cup (60ml) soy milk
• 1 tsp miso paste
• 2-3 Tbsp water 

Method

The night before making, put the miso paste, water, currants and chia seeds (the 'pre-soak ingredients') in a heatproof bowl. Cover and leave to soften overnight.

The next day, place soy milk in a microwave-safe bowl and microwave on high for 15 seconds or until brought to room temperature. Add yeast, 2 tablespoons of the flour, and 1 tablespoon of the sugar and stir to combine. Set aside for 10-15 minutes or until bubbles form, the top is frothy, and yeast has activated.  

Transfer to the bowl of a stand mixer, fitted with the dough hook attachment. Add the butter, spices, remaining flour, sugar, and all of the soaked mixture. Knead on low speed to combine, then increase to medium speed and knead for 6 minutes or until dough comes together and begins to slap the side of the bowl. The dough should be sticky, but if it needs a bit of extra flour to come together add one or two extra tablespoons.

Transfer to a floured bench and form a smooth bowl. Transfer to an oiled bowl and cover tightly. Set aside in a warm place for 1- 1 ½ hours or until doubled in size.

Return to a floured bench and knock back. Weigh the dough and divide it into 12 even pieces. Working with one piece at a time, roll under the palm of your hand to form a smooth ball. Transfer to a large, lined baking tray, spacing 2cm apart, and continue with the remaining balls. Cover loosely with a tea towel and set aside in a warm place for 30-45 minutes or until risen.

While you're waiting, make the paste for the crosses. Combine all the ingredients, adding the water one tablespoon at a time, until you get a pipeable consistency. Transfer to a piping bag.

Heat the oven to 190 deg C.

Brush buns with extra soy milk and pipe over the cross mixture. Add to oven along with a splash/spray of water (this creates steam in the oven) and bake for 15-20 minutes or until buns are golden and cooked through.

Remove and brush with warmed apricot jam while hot. Stand to cool for 10 minutes and serve warm with extra butter.